Saturday, November 14, 2009

cabra delicata

Fearing milk allergies and mucus production, my folks experimented with feeding me goat milk as a child. In rural Sonoma County back in the seventies, this was no way out of the norm. Although I don't remember much of the early diet shift (as it was pre-5 for me; my elder sister was the one who really had to deal with it) I have a long standing love/hate thing with goat products. Okay now, I'll back up just a touch and say overall, I like them, especially the meaty kind. However, pretty much straight across the board, nope on the milk form. Curdle it or age it though and like, wow. Some are simply divine. But cook the creamy products, and for me, all bets are off.

Funny how things happen. I got a package of goat cheese recently, brought it home and noticed it had a cut in the package, likely from a box cutter. The seal was broken. I was looking forward to this on crackers and olive bread but now I doubted serving it to my family. I thought: bring it back, or just cook it? Now, cook it with what? I had some delicata squash about to be cut and roasted in the oven. I started thinking about how dark caramel flavors from the roasted goodness would probably be strong enough to deal with a pound of goat cheese, if in the right form. Maybe add sugar and eggs for safe measure. Time for a cheesecake.

It turned out pretty and all, almost good enough to get into the colorful holiday cheesecake repertoire. Then I took a bite. It was nice and creamy, and the caramel squashiness was perfect. But the overtones of goat were just too damn much for me. I struggled through about half the cake before admitting defeat though. I mean, it was cheesecake after all. Reflecting on it now, I realize this is the second time I've attempted such a thing. Now with two strikes, I'll say with confidence that goaty cheesecake just ain't for me.

6 comments:

K and S said...

looks delicious, too bad it was hard to eat.

K and S said...
This comment has been removed by the author.
Mimi said...

I'm with you. I can't stand the goat dairy..it tastes like... well... goat!

Monkey Wrangler said...

Kat: Yes indeed. Thanks for the visual comment though. I too thought it looked great.

Mimi: Goaty goodness, love 'em and hate 'em.

Vivian said...

Hmmm. Looks really good! I bet it would've tasted good if you used it as an appetizer...slather hot pepper jelly on top and serve with crackers. What do you think?

Hope you're enjoying the holiday season!

Monkey Wrangler said...

Vivian: I got two words for that thinking of yours: brill yent!

Hell, I just might make another now.....